Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 - 2 hours.
After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
Pressure cook the dal over medium heat for 2 – 3 whistle or 10 - 15 minutes. Allow the steam to release naturally from the pressure cooker.
Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
To prepare tempering, heat ghee in a kadhai.
Add cumin seeds, red chilli, asafoetida and fry for 10 - 20 seconds to release the aroma of the spices.
Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 - 6 minutes over low heat. Turn off the heat.
Garnish panchmel dal with chopped coriander.
Serve panchmel dal with basmati rice, bati or Chapati.